Tag Archives: New products

Dunkin’ launches new Donut Fries

RANDOLPH, MA – Dunkin’ introduces it’s last innovation – Dunkin’ Fries- at participating Dunkin’ Donuts restaurants nationwide. They feature individual pieces of buttery croissant style donut dough tossed in cinnamon sugar and served warm.

They began in the Dunkin’ Test Kitchen. “We were brainstorming in one of our Culinary Innovation sessions,” says Rick Golden, Manager of Donut Excellence, who created them. “We tested different kinds of dough, adding cinnamon and sugar for the right amount of crisp. The end result is delicious. They are sharable. They are fun. And they bring together two of America’s favorites. What’s not to love?” he asks.

The chain “quietly” began to test the new Donut Fries in Boston earlier this year, but they were noticed right away and thousands of customers, it points out, took to social media to share their excitement and ask them to bring Donut Fries to their local Dunkin’.

“We listened, America,” Dunkin’s Golden declares. Starting on the 4th of July, custom can enjoy Donut Fries at participating Dunkin’ Donuts restaurants across the country with this offer – 5 Donut Fries in each order for $2. Visit http://www.dunkindonuts.com to learn more.

NIBBLES – 5/8/17

 

BRA_MobTrkNAFEM_na_05_2017-02-09.jpgExplore Vollrath’s new Showroom on Wheels at the NRA Show 2017

CHICAGO – Attendees at the National Restaurant Association® Show at McCormick Place May 20-23 will have the opportunity to  explore Vollrath’s extensive line of serving systems and components with its new Vollrath Experience Tour – a traveling showroom in an expandable 48-foot trailer. The tour will be in Vollrath’s booth 4021 South Hall. Vollrath’s serving systems showroom includes intuitive guides that walk guests through each step of the specifying and purchasing processes. Architects, designers, consultants and foodservice operators alike are invited to explore the mobile showroom to get inspired and see everything from design and engineering, to construction and materials, to graphics, signage and lighting, along with Vollrath’s wide-ranging equipment selection.

The 600-square-foot trailer highlights Vollrath’s unique in-house design and engineering studios, and will continue its tour through the year across the United States, Mexico and Canada.

“Creating unique experiences in line with your surroundings is one of the most exciting aspects of the foodservice and merchandising industries,” saysBrian Hedlund, managing director of serving systems and components. “With an extensive array of in-house design capabilities, Vollrath has a well-earned reputation for offering the industry’s most strategically branded carts, kiosks and inline systems. We expect this cross-country endeavor to increase market awareness and create some excitement of our capabilities.” Visit vollrath,com/tour17.

Vanilla prices rising rapidly

BOSTON – Vanilla prices are on the rise, The Boston Globe reports, in a piece citing the impact on ice cream purveyors in the area. Vanilla bean suppliers are raising their prices accordingly and shops such as J.P. Licks, Toscannini’s, Gracie’s and others are struggling to adjust. Madagascar, an island off Africa’s southern coast, is a major supplier of vanilla beans and was hard hit earlier this year by a devastating storm that led to higher costs. Some purveyors are boosting their prices accordingly while others are trying to purchase as much extract as they can. They’re all, the Globe reports, hanging in there and hoping the situation improves.

 

20170507_163115.jpgLamb Jam returns to Boston 

BOSTON – The popular Lamb Jam event returned to the Hub this past weekend, with six chefs competing with their favorite lamb recipes. The Grand Champion trophy went to Portland, ME’s The Honey Pot, with Chef Lars Taylor making a smoked lamb hot dog with spicy lamb coppa, kimchi chowchow and miso mustard. It was the second consecutive win at Lamb Jam for Chef Taylor who was a trophy recipient last year. ThePeople’s Choice honors went to Tiffani Faison and Dan Raia from Boston’s Sweet Cheeks & Tiger Mama. Their winning dish consisted of “hot, hot Tandoori lamb” with Ramp Ranch, crispy brea and pickles. Other participating restaurants included The Smoke Shop BBBQ, Durk’s Bar-B–Q, Terlingua, and Rosebud American Kitchen & Bara.

 

 

Seafood Expo North America expects Mar. 6-8 Show to be biggest ever

BOSTON – The 36th Seafood Expo North America taking place at the Boston Convention & Exhibition Center March 6-8 is expected to be the largest ever with 1,244 exhibiting firms from 50 countries.

The event includes the 10th Annual Oyster Shucking Competition to find the fastest oyster shucker in the East, a number of master classes about octopus and oysters, and the Seafood Excellence Awards competition to choose the Best New Retail and Best New Foodservice Products. Vinh Hoan Corporation’s Char Marked Barramundi, High Liner Foods’ Simply Sauce Seafood Bites, Azuma Foods Internationals Inc.’s Tobikko Umami and Trident Seafoods’ SeaFusions Pacific Cod Bites are the products vying for the prize in the Best New Foodservice category.

An extensive Conference Program includes a keynote presentation by Kent Greenfield, professor of law and Dean’s Research Scholar at Boston College Law School, as well as numerous panels and discussions, according to Portland, ME-based Diversified Communications, operator of the exposition. This year’s program revolves around three tracks: Seafood Sustainability, Seafood Business & Marketplace and Seafood Food Safety & Compliance (policy).

The various events include:

***Sunday, March 6, 2016***

 

New Product Showcase

10:00am – 5:00pm

Booth 2601 & 3001

Sponsored by: Alaskan Jack’s

 

Featured Product Showcase

10:00am – 5:00pm

Booth 3105

Sponsored by: Clearwater Seafoods

 

kent greenfieldKeynote Presentation: Success, Failure & Corporate Social Responsibility

11:00am – 12:00pm

Presenter: Kent Greenfield, Professor of Law & Dean’s Research Scholar, Boston College Law School

Level 1, Room 153 A/B

The keynote is free and open to all badge holders.

 

Master Class: Octopus

1:00pm – 2:00pm

Demonstration Theater, Booth 3123

Presenter: Soun Vilasack, Import Manager, Union Martin, SL

Chef: Soun Vilasack

 

Featured Product Sampling

1:15pm – 2:00pm

True North Salmon Co., Ltd.

Booth 3105

Sampling: Roasted Smoked Maple All Dressed Salmon

 

Seafood ExcellenceSeafood Excellence Awards Announcement & Reception

3:30pm

Demonstration Theater, Booth 3123

 

The Seafood Excellence Awards recognizes and celebrates the best new seafood products in the North American seafood market. Contestants compete in two prestigious award categories:

 

Best New Retail Product

Best New Foodservice Product

***Monday, March 7, 2016***

 

theNatureConservancySponsored Presentation – Light breakfast served

Tech-savvy fisheries: How the public and private sector can use technology to trace seafood and improve fisheries management

9:15am – 10:00am

Level 1, Room 153 A/B

Sponsored by: The Nature Conservancy

 

LSQ_Funding_4CPSponsored Presentation – Light breakfast served

Accessing Growth Capital for Your Business

9:15am – 10:00am

Level 1, Room 152

Sponsored by: LSQ Funding

 

New Product Showcase

10:00am – 5:00pm

Booth 2601 & 3001

Sponsored by: Alaskan Jack’s

 

Featured Product Showcase

10:00am – 5:00pm

Booth 3105

Sponsored by: Clearwater Seafoods

 

Master Class: Oyster

12:30pm – 1:30pm

Oysters for a Healthy Lifestyle. And Shuckin’ Tales

Demonstration Theater, Booth 3123

Presenter: Patrick McMurray, World and Guinness Book Champion Shucker & Restauranteur

 

10th Annual Oyster Shucking Competition

2:30pm

Demonstration Theater, Booth 3123

 

***Tuesday, March 8, 2016***

 

New Product Showcase

10:00am – 3:00pm

Booth 2601 & 3001

Sponsored by: Alaskan Jack’s

 

Featured Product Showcase

10:00am – 3:00pm

Booth 3105

Sponsored by: Clearwater Seafoods

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Products on Parade

Glassware that sets tabletops apart

Beautifully handcrafted glassware from Mountain Glass in Oneonta, NY is unique and very special, adding an artistic touch to restaurant tabletops. Individually hand-crafted by Bobby Sharp, these whiskey, martini, and drinking glasses and wine glassware are individual works of art that are also dishwasher safe. Differentiate your tabletop with glassware that is as special and beautiful as the beverages you serve and the meals they accompany. Go to www.mountainglassware.us.

Smoked basmati rice for foodservice in the U.S.

Amira’s smoked basmati rice began as a way to preserve rice until the next harvest. Today, it has become a gourmet treat. Amira Foods introduces Amira Smoked Basmati Rice that’s made in a smoking cabin with beechwood chips, lending rich flavor to rice dishes. It’s low in saturated fat, sodium and cholesterol and is gluten-free. Go to www.amira.net.

Nutella® Hazelnut Spread piping bag available for foodservice

Ferrero Foodservice releases a new 35.2 oz. piping bag of its Nutella® hazelnut spread, available in 12-count cases. Each bag contains two pounds of the spread. Top, fill and layer baked goods, crepes, and breakfast items. Incorporate the spread easily into new items. Visit www.nutellafoodservice.com.

Products on parade

Zeco®Eco filtration machine extends cooking oils

ZecoEco® was developed out of the need for a high quality filtration machine to extend the life of cooking oils up to 50 percent. It’s able to filter ‘on the fly’ or ‘hot’ for those who have no time to cool down several fryers. Drain hot oil into the tank while simultaneously washing down the fryer. Each fryer takes one four minute cycle to filter oil 40-50 percent clean. The return rate is nearly zero and monthly savings can pay for the machine. Visit www.Shortening-shuttle.com for more information or visit Booth 1735 for a demo at the NRA Show May 16-19 in Chicago.

Telio® presents Greek brand sausages

All natural and gluten free, Telio® sausages contain no added hormones, artificial ingredients or MSG. They are fully cooked for easy heat and serve use and may be kept refrigerated. Choose from three varieties – Habanero, Leek, and Loukaniko, and experience natural great taste. Visit www.TelioFoods.com.

Guilt-free noodles from House Foods

Premium tofu purveyor House Foods introduces Smart Noodle, a new product with fiber from oats and rice brand plus Omega 3. Serve with casseroles, soups, stir-frys and more, the guilt-free noodle is gluten-free, vegan, non-GMO-verified and Kosher Certified. It comes in fettucine and spaghetti shapes, says the company which is extending its current portfolio of Traditional Shirataki and Tofu Shirataki noodles. Visit www.house-foods.com.

 

New & exciting products this summer

Gluten free options in fresh pasta Lilly’s Fresh Pasta introduces gluten free versions of its rigatoni and gemelli. Fresh and locally made from scratch, the products give your customers with food-related allergies piece of mind and security. Now all pasta lovers can have elegant, delicious fare when dining on Lilly’s Fresh Pasta away from home.

Introducing Grey Poupon Rouge
Grey Poupon Rouge Dijon Mustard from Kraft Foodservice may be used in numerous ways – as a spread, in dips, marinades, sauces, glazes, dressings and more. The mustard-seed based mustard contains a background of Cabernet Sauvignon and Marion blackberries – use in a variety of recipes for a new full-bodied flavor.

Products for Spring

*Chef Myron Becker’s Ponzu sauce, ready to use with unlimited shelf life, adds top quality to a variety of dishes, is cost effective, gluten free and Star-K Kosher Pareve. The crisp yet delicate dipping sauce with citrus overtones is ideal for dressing up everything from meats, seafood, appetizers, veggies, fried items and dumplings.
New from Chef Myron’s are Thai Red Curry, Smokey BBQ, Cantonese Sweet ‘n Sour and numerous other authentic finishing sauces. Check them all out at www.chefmyrons.com

* SilverFood,one of Morocco’s largest fish canneries,specializes in sardines, mackerel and tuna. Certified Kosher, IFS and FDA Registered, its products bring added value thanks to innovative techniques and state of the art technology.